These Mini Corn Dog Muffins are the cutest little bites of comfort food. You get that classic sweet-savory corn dog flavor, but in an easy muffin form—no deep frying needed. They’re perfect for after-school snacks, parties, and busy weeknights.
Introduction
If your house loves corn dogs, these Mini Corn Dog Muffins are going to be a huge hit. They’re quick to mix, bake up golden, and disappear fast. I’ve brought them to gatherings and people always ask for the recipe.
The standout trick is using a simple cornbread-style batter and baking in a mini muffin pan. That gives you a tender center with lightly crisp edges—so cozy and satisfying. Once you try these Mini Corn Dog Muffins, you’ll want them for every game day spread.
Why You’ll Love This Mini Corn Dog Muffins
- Kid-approved: Classic corn dog flavor in a fun bite.
- No frying needed: Oven-baked for easy cleanup.
- Perfect for parties: Great finger food with dipping sauces.
- Easy weeknight dinner add-on: Pair with salad or veggies and you’re set.
- Make-ahead friendly: Reheats well for snacks.
Ingredients for Mini Corn Dog Muffins
Dry Ingredients
- Yellow cornmeal (1 cup): Gives that classic corn dog taste.
- All-purpose flour (1 cup): Keeps the muffins tender.
- Swap: Gluten-free all-purpose flour.
- Baking powder (1 tbsp): Helps them rise and stay fluffy.
- Salt (1/2 tsp): Balances sweetness.
Wet Ingredients
- Milk (1 cup): Makes a smooth batter.
- Swap: Unsweetened almond milk.
- Eggs (2): Helps bind and lift.
- Honey (2 tbsp): Adds gentle sweetness like classic corn dog batter.
- Swap: Sugar (2 tbsp).
- Butter, melted (3 tbsp): Adds richness and flavor.
Add-In
- Sausage pieces, sliced into small rounds (8 oz): The “corn dog” center.
- Swap: Turkey sausage pieces if you prefer.
- Tip: Cut small so each mini muffin has a good bite without sinking.
For Serving
- Ketchup, mustard, or honey mustard for dipping.
How to Make Mini Corn Dog Muffins
- 1. Preheat the oven to 400°F and grease a mini muffin pan well.
- 2. Whisk cornmeal, flour, baking powder, and salt in a large bowl.
- 3. Whisk milk, eggs, honey, and melted butter in a second bowl until smooth.
- 4. Pour wet into dry and stir just until combined. Don’t overmix—small lumps are totally fine.
- 5. Fill each mini muffin cup about 2/3 full. Press a sausage piece into the center of each cup.
- 6. Bake for 10–12 minutes, until puffed and golden. A toothpick should come out mostly clean.
- 7. Cool for 5 minutes, then pop them out and serve with dipping sauces.
Tips for Perfect Mini Corn Dog Muffins
- Grease well: Mini pans love to stick if you skip this.
- Don’t overmix: Overmixing makes muffins tough instead of tender.
- Cut sausage small: Helps it bake evenly and sit nicely in the center.
- Watch the bake time: Mini muffins brown quickly near the end.
- Serve warm: They’re extra cozy fresh from the oven.
Variations & Substitutions
- Cheesy version: Add 1/2 cup shredded cheddar to the batter.
- Spicy twist: Add a pinch of cayenne or diced jalapeños.
- Honey butter finish: Brush warm muffins with melted butter + a drizzle of honey.
- Gluten-free: Use gluten-free flour blend and check your cornmeal label.
- Leftover idea: Pack them for lunch with a little cup of mustard.
Storing & Reheating
Store Mini Corn Dog Muffins in an airtight container in the fridge for up to 4 days. Reheat at 350°F for 6–8 minutes, or in an air fryer at 350°F for 3–4 minutes until warm.
To freeze, cool completely, freeze in a single layer, then store in a freezer bag for up to 2 months. Reheat from frozen at 350°F until hot.
Serving Suggestions & Pairings
- Pair with a simple salad for an easy weeknight dinner.
- Serve with veggie sticks and dip for a snack board.
- Great for game day spreads with ketchup, mustard, and honey mustard.
- Add fruit on the side for a kid-friendly plate.
Reader Review: “These mini corn dog muffins were a huge hit with my kids! So easy, and the sweet cornbread flavor is perfect.”
If you make these Mini Corn Dog Muffins, leave a rating and comment! Are you adding cheese, going spicy, or keeping them classic?
Print
Mini Corn Dog Muffins (Best Ever, Easy, Kid-Approved)
- Total Time: 22 minutes
- Yield: 24–32 mini muffins 1x
Description
Mini corn dog muffins are sweet-savory, kid-friendly bites—perfect for parties, lunchboxes, and quick snacks.
Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
2 tablespoons granulated sugar
1 teaspoon kosher salt
1 large egg
1 cup whole milk
1/3 cup neutral oil
8 hot dogs, cut into 4 pieces each (32 pieces)
Nonstick spray
Ketchup and mustard, for serving
Instructions
Heat oven to 400°F. Spray a 24-cup mini muffin pan (or two 12-cup pans).
Whisk cornmeal, flour, baking powder, sugar, and salt.
Whisk egg, milk, and oil. Stir into dry ingredients just until combined.
Fill each mini cup about 2/3 full. Press one hot dog piece into each.
Bake 10 to 12 minutes until golden and set. Serve warm with ketchup/mustard.
Notes
Make-ahead: Reheat at 350°F for 6 to 8 minutes.
Freezer: Freeze cooled muffins up to 2 months; reheat at 350°F for 10 to 12 minutes.
Tools: Mini muffin pan.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Baking
- Cuisine: American